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Chilled Bing Cherry Soup
Ingredients
- Deep garnet Bing cherries are perfect for this summer evening soup, that is both tart and sweet. A simple entree such as grilled fish or possibly chicken could follow, making an elegant little meal.
- 2 c. water
- 1 c. Muscat or possibly sweet riesling wine
- 2 x to 3 Tbsp. fresh lemon juice
- 1 tsp grated lemon peel (yellow part only)
- 3/4 c. granulated sugar Dash of salt
- 4 x juniper berries, crushed (optional, see note)
- 4 x peppercorns
- 6 whl cloves
- 1 x cinnamon stick
- 6 c. whole or possibly halved pitted fresh Bing cherries plus 6 reserved with stems for garnish (about 2 1/2 to 3 pounds with pits and stems)
- 1 Tbsp. cornstarch mixed with 1 Tbsp. water
- 6 Tbsp. lowfat sour cream
Directions
- Put the water, wine, lemon juice, lemon peel, sugar and salt in a medium stockpot. Place the juniper berries, peppercorns, cloves and cinnamon stick in a cheesecloth bag (or possibly place berries, peppercorns and cloves in a tea-ball; cinnamon stick can go in with cherries), add in to the stockpot and bring to a boil. Add in the cherries and bring to a boil again. Turn to medium so cherries will simmer 15 to 20 min, till cherries are soft.
- During the last 5 min of cooking, whisk the cornstarch mix into the warm liquid. Soup won't thicken, but don't add in more cornstarch mix. Soup will thicken slightly as it cools. Cover the pot with a lid and remove from the heat. Allow the cherries to steep for at least 30 min.
- Strain the cherries from the juice, reserving the juice and the cherries.
- Throw away the bag of spices and cinnamon stick.
- In batches, puree the remaining cherries in a food processor till smooth.
- Add in the reserved juice; chill.
- Serve well-chilled in cool bowls. Garnish each bowl with a swirl of lowfat sour cream and a whole bing cherry with stem.
- Note: If you do not have juniper berries, add in 1 Tbsp. gin.
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